We welcome you to a most unique dining establishment located within Belhurst Castle.Beginning in 1885 under the supervision of Mrs. Carrie Collins, a descendant of Henry Clay, ﬁfty men worked on the Castle construction over four years, using materials mostly imported from Europe.
Carrie Collins lived here until her death in 1926, at which time Belhurst was passed to her grandson who sold it to Cornelius J. “Red” Dwyer, a colorful and engaging personality with a wide circle of friends throughout the country. Mr. Dwyer opened Belhurst as a speakeasy and gambling casino on April 18 1933. Under his direction, Belhurst became an outstanding showcase restaurant and casino, with gambling rooms upstairs operating until the early 1950’s.
Today, the Castle remains the centerpiece of Belhurst, a hospitality entity including three lodging venues, two catering facilities, the area’s favorite lounge, a luxurious spa, and one of the most unique Wine & Gift Shops in the Finger Lakes featuring our Award-Winning Belhurst Wines.
Edgar’s, named after the patriarch of the Reeder family, Ralph Edgar Reeder, is proud to offer excellent service and exquisite food and beverage in a truly unique atmosphere.
We are pleased to have you as our guest! Enjoy!
The Reeder Family
Executive Chef: Marco Ballatori
P.E.I. Mussels, Chorizo, Garlic and Tomatoes Poached in Chardonnay Shellﬁsh Jus.
Blue Crab Martini
Jumbo Blue Crab Folded with Tequila, Lime, Jalapeño and Sour Cream. Served with Herb Tortilla Chips.
Lightly Seasoned Panko Crusted Calamari, Vine Ripened Tomato Salsa,
Roasted Garlic Aioli and Shredded Asiago.
Four Jumbo Black Tiger Prawns Poached in Court Bouillion.
Chilled and Served with Classic Cocktail Sauce and Sauce Roumelade.
Broiled Mushroom Caps Stuffed with Domestic Elk Sausage. Finished with Ithaca Apricot Ale Demi Glace.
Blue Crab Fondue
Cajun Seared Chesapeake Blue Crab Folded into a Creamy Gorgonzola Cheese and Cognac Fondue.
Served with Toasted Baguette and New York State Apple Wedges.
Imported Escargot Sautéed with Pancetta, Garlic, and Chianti. Served in Mushroom Caps Baked with Chevre.
Jumbo Black Tiger Shrimp Marinated with Our In House Maple Barbeque Sauce. Grilled Over Open Flames
and Garnished with Toasted Bacon Bits, Scallions and Shredded Herb Tortillas.
French Onion Gratinee
Caramelized Sweet Onions Simmered in a Savory Beef and Sherry Broth.
Baked with French Bread Crostini and Provolone Cheese.
Roasted Corn and Clam Chowder
Chopped Clams, Hickory Smoked Bacon, Garden Vegetables
and Fire Roasted Corn Simmered in a Rich Creamy Clam Broth.
Soup Du Jour
Made daily with the freshest ingredients available.
Center Cut Iceberg Salad
Crispy Iceberg Lettuce
Chopped Tomatoes, Red Onions, Bacon, Cucumbers and Bleu Cheese
with Buttermilk Peppercorn Dressing.
Crisp Romaine, Parmigiano Reggiano, Seedless Grapes and
Semolina Croutons with Concord Grape
and Roasted Onion Vinaigrette.
Bibb Lettuce Caprese
Sweet Bibb Lettuce with Beefsteak Tomatoes,
Bocconcini, Capicolla and Red Onion
Served with Imported Olive Oil, Aged Balsamic,
Sea Salt and Cracked Peppercorns.
Edgar’s is very proud to offer only the ﬁnest Western and Angus beef. It has been aged a minimum of ﬁve weeks to ensure the quality and tenderness you deserve. All selections are served with seasonal vegetables.
The following selections of hand carved steaks are mesquite ﬁred and garnished with roasted garlic and parsley compound butter.
Rare: Cool red center
Medium Rare: Warm red center
Medium: Warm pink center
Medium Well: Very little pink, some charring
Well: No pink, charring
Pittsburgh: Charring outside, cool blue center
Filet Mignon 10 oz.
Extremely Tender Steak from Tenderloin
Flat Iron Steak 10 oz.
Well Marbled and Very Tender
New York Strip Steak 14 oz.
Classic, Well Marbled from Short Loin
Delmonico 16 oz.
Well Marbled from Rib Section
Frenched Ribchop 16 oz.
Bone-On from Ribeye
T-Bone 20 oz.
Well Marbled Combination with Filet and
Add Broiled Lobster Tail for $19.95
Twelve or Sixteen Ounces of Slow Roasted Angus Beef Rib
Seasoned with Sea Salt, Cracked Peppercorns and Rosemary.
Served with Au Jus and Horseradish Sauce.
Boneless Short Rib
Prime Boneless Beef Short Rib Braised with Cabernet and Vegetable Mirepoix.
Served with Whipped Potatoes and Reduced Braising Jus.
Chef’s Butcher Block
Every Evening, Executive Chef Marco Ballatori
will Feature Choice, Hand-Cut Steaks, Chops or Roast
Prepared with Seasonal and Local Cuisine.
At Edgar’s, we use only the ﬁnest milk fed calves, giving you the sweetest ﬂavor. Our lamb and pork is all premier stock graded choice or above, and our game and poultry cuts are USDA inspected and of the highest quality. All selections are served with seasonal vegetables.
Wood Fired Frenched Pork Chop
Garnished with Bourbon Caramelized Sweet Corn Relish.
Charbroiled New Zealand Lamb Rack Chops.
Complimented with Mango and Cashew Chutney.
Sautéed Herb and Panko Crusted Veal Scaloppini
Layered with Capicolla and Imported Provolone.
Finished with Shiitake Marsala Sauce.
Wood Fired Free Range Organic Chicken,
Fusilli, Chorizo, Baby Spinach, Roasted Pistachios,
Roasted Red Peppers and Chevre Cream.
Mesquite Grilled Duckling Breast
Complimented with a Sauce of Brandy Soaked Bing Cherries
and Organic Orange Blossom Honey.
All of our seafood at Edgar’s is hand picked and butchered by our chefs to ensure the freshest, most appealing products are served. All selections are served with seasonal vegetables.
Creamy Three Cheese Risotto
with Shrimp, Lobster, Scallops and Mussels
Poached in a Savory Red Clam Sauce.
Charbroiled Swordﬁsh Bruchette with Garden Vegetables
and Lemon Dill Beurre Blanc.
Served over Steamed Basmati.
Jumbo Lump Blue Crab
Julienne Roma Tomatoes and New York State Asparagus
Poached in a Light Parmigiano Reggiano Cream
Served over Whole Grain Penne.
Tossed with Feta, Artichokes, Tomatoes, Scallions and Toasted Pignolis
in a Lemon Scented Roasted Garlic Jus.
Add Caramelized Sea Scallops
Add Broiled Lobster
Every Evening, in Addition to our Butcher Block,
Chef Marco Features Unique Fish and Shellﬁsh from Around the World.
This Seafood is Air Freighted to Assure Freshness
and will be Prepared in its Native Style or with a Finger Lakes Flare.
Side Dishes - Family Style
Sautéed Button Mushrooms with Garlic and Merlot
Baby Idaho Bakers Tossed with Toasted Garlic Butter
Creamed Baby Spinach Au Gratin
Sautéed Baby Spinach with Lemon and Toasted Pignolis
Whipped Red Skinned Potatoes Baked with New York State Cheddar
Black and Tan Onion Rings with Orange Tamari Mustard
Sweet Potato Brûlé Crusted with Candied Pecans
Creamy Three Cheese Risotto
Caramelized Sweet Red Onions with Cognac
Our Price Fix Menu is Available Sunday through Friday.
It Includes Soup Du Jour, Caesar Salad
Seasonal Vegetables and Chocolate Mousse
All Entrées $24.95
Pan Seared Beef Tenderloin Tips with Button
Mushrooms and Burgundy Au Jus
Boneless Wood Fired Pork Chops
with Maple Glazed Apples
Charbroiled Atlantic Salmon Fillet
with Sweet and Spicy Honey Chili Glace
Sautéed Chicken Breast Layered
with Vine Ripened Tomato Relish, Imported Provolone and Pesto Cream
Sautéed Herb Crusted Milk Fed Veal Scaloppini
Garnished with Chablis, Lemon and Capers
Add for $3.95
Red Skinned Whipped Potatoes
Sweet Potatoes with Candied Pecans
Three Cheese Risotto
Baby Bakers with Garlic Butter